Wild Rice Pancakes with Mushrooms and Goat Cheese

Name: Wild Rice Pancakes with Mushrooms and Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. olive oil; 12 medium-sized mushrooms (1 1/2 inches in diameter); 1 tsp. salt; 1 tsp. minced garlic; 2 tsp. fresh lemon juice; 4 large eggs; ⅓ cup unbleached all-purpose flour; 4 scallions, minced; 1 cup cooked wild rice; 5 oz. crumbled goat cheese; ⅛ tsp. black pepper; Nonstick vegetable spray; Butter for the pan, optional; Sour cream or yogurt; Flat-leaf parsley; Minced chives; Fire-Roasted Pepper Salsa (p. 49); Chive blossoms

Servings: persons

1 Tbs. olive oil
12 medium-sized mushrooms (1 1/2 inches in diameter)
1 tsp. salt
1 tsp. minced garlic
2 tsp. fresh lemon juice
4 large eggs
⅓ cup unbleached all-purpose flour
4 scallions, minced
1 cup cooked wild rice
5 oz. crumbled goat cheese
⅛ tsp. black pepper
Nonstick vegetable spray
Butter for the pan, optional
Sour cream or yogurt
Flat-leaf parsley
Minced chives
Fire-Roasted Pepper Salsa (p. 49)
Chive blossoms

1
Heat skillet over medium heat, about 1 minute.
2
Add olive oil and mushrooms and cook 5 minutes.
3
Stir in 1/2 teaspoon salt and cook 5 minutes more.
4
Stir in garlic and lemon juice and remove pan from heat.
5
Beat eggs in bowl.
6
Whisk in flour and remaining 1/2 teaspoon salt.
7
Stir in cooked mushrooms, including all juices.
8
Add scallions, wild rice, goat cheese and black pepper, and stir until well combined.
9
Wipe out skillet and return to medium heat.
10
After 1 to 2 minutes, spray lightly with nonstick vegetable spray and add butter, if using.
11
When pan is hot enough to sizzle bread crumb, using 1/2-cup measure, scoop up batter and pour into hot pan.
12
Cook for 2 to 3 minutes on each side, or until pancakes are golden.
13
Serve hot, warm or at room temperature with one or more of toppings suggested above.

778

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 Tbs. olive oil, 12 medium-sized mushrooms (1 1/2 inches in diameter), 1 tsp. salt, 1 tsp. minced garlic, and more.

Yes, Wild Rice Pancakes with Mushrooms and Goat Cheese falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!